Prepare the Gnocchi:
Pat the ricotta between paper towels for 20 minutes to remove excess moisture.
In a bowl, sift the flour, add grated Parmesan and salt, then mix.
Make a well in the center, add ricotta and egg yolks, and combine.
Let the dough rest for 30 minutes.
Roll the dough into long sausages and cut into bite-sized pillows. Freeze or cook in salted water until they float.

Cook the Gnocchi:
Boil gnocchi in salted water until they float.
In a pan, melt butter and half of the sage. Add the cooked gnocchi and sauté until golden brown on both sides.
Toss in the roasted pumpkin and cook for 2 minutes.
Add remaining sage and kale, adjusting with more butter if needed.
Serve hot, finishing with additional Parmesan or salted ricotta.